Crockpot Cheesy Potatoes
These Crockpot Cheesy Potatoes are creamy, tangy, and packed with gooey cheese. Frozen hash browns are slow cooked with sour cream, cream cheese, and cheddar, then topped with crunchy cheese-its.
Servings: 16 people
Calories: 325kcal
Ingredients
- 1 (28 oz) bag frozen shredded hash browns
- 1 (8 oz) container sour cream
- 1 (8 oz) package cream cheese cubed
- 1 (10.5 oz) can
condensed cream of mushroom
check labels to ensure it's gluten free, if necessary - 1 (8 oz) block sharp cheddar cheese shredded
- 2 (1 oz) packets dry ranch seasoning mix check labels to ensure it's gluten free, if necessary
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cups crushed cheese-its or gluten free crispy cheese cracker, if necessary
Instructions
- Spray 6 quart crockpot with cooking spray.
- Place frozen hash browns, sour cream, cream cheese, cream of mushroom, shredded cheese, ranch seasoning, salt, and pepper into greased crockpot.
- Stir until fully combined.
- Cover and cook on HIGH 3 hours* or LOW 6 hours.
- Stir, top with crushed crackers**, and serve!
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Notes
*I did get some crispy bits around the bottom and outside of the crockpot when cooking on high. I actually loved the flavor and texture, but feel free to scoop out the bits if you’d like.
**Don't top with crushed crackers until you're ready to serve to avoid a soggy texture.
Nutrition
Serving: 1person | Calories: 325kcal | Carbohydrates: 33g | Protein: 10g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 46mg | Sodium: 871mg | Potassium: 228mg | Fiber: 2g | Sugar: 1g | Vitamin A: 379IU | Vitamin C: 4mg | Calcium: 181mg | Iron: 1mg
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